The founder of the Family Li Imperial Cuisine, Beijing, Professor Li Shan-lin, taught Applied Mathematics at the Beijing Capital Economy & Trade University. His wife, Wang Xiao-zhou served as a pediatrician, who passed away in Dec 2009.

Professor Li was born to a prestigious Manchurian family, whose ancestors were “Zhang Bai Qi”(Normal White Banner) Manchurians. His grandfather, Li Zhi-jia, who lived in the years from Tongzhi to Guangxu periods during the Qing Dynasty, was a high-ranked official working in the Imperial Court. He was Commander-in-Chief of the Palace Guards responsible for the security of the royal family. He had the duty to ensure that all household affairs in the Imperial Court were safely taken care of by his staff to the highest standard. He was also in charge of organizing all the royal banquets including designing the menu recipes.

Being brought up in a family of such a prestigious background, Professor Li has a passion in search of excellence in culinary art since his childhood. The delicacies of the Imperial Court cuisine currently served in his restaurant are the results of such passion and much research during his lifetime. He inherited the family mantle and his wife also enjoyed the art of cooking. His knowledge for culinary art is passed on to his only son, Xiao-lin. While not professionally engaged as a chef in the beginning, Xiao-lin acquired excellent culinary skills. In October 1984, the Li family won the top honor in the National Day Banquet Cooking Competition. Then in 1985, Professor Li decided to establish the Family Li Imperial Cuisine, to offer the gourmet public authentic dishes directly from the Imperial Court as well as other delicate dishes of Beijing. Since its opening, the restaurant has achieved great success. Guests cannot fail to be impressed by the unique style of operation, the cultural atmosphere, and above all the ultimate culinary experience. The restaurant’s endless guest list of celebrities includes famous politicians, leaders of business, scholars, and artists, representing the elite of the society from all over the world. Many of them have come to meet the amiable Professor Li and taste the celebrated dishes from the Family Li.

The Family Li’s dishes are, as it is, a combination of Imperial Court cuisine and Beijing traditional cuisine. With careful selection of only the freshest ingredients cooked to perfection in a refined style, the chefs at the Family Li Imperial Cuisine aim to retain the natural and original flavors of the produce. The presentation of dishes is always attractive but never pretentious.

In September 2010, Mr Li Xiao Lin, the only son and successor of Professor Li opened a new branch in the Shunyi District of Beijing. Xiao Lin inherited the family mantle and has assisted his parents to manage the old Beijing restaurant since 1985. He was commissioned to open the first overseas branch restaurant in Melbourne, Australia in 1990. In 2003, he was commissioned to open the Tokyo branch in Roppongi Hills. For 3 consecutive years since 2008, the Tokyo restaurant has been awarded 2 stars by the Michelin Gourmet Guide (Tokyo). Xiao Lin opened the Shanghai branch in 2006 and the Tianjin branch in 2008. Located in the picturesque Huang Pu Park, the Shanghai restaurant is appointed as one of the few restaurants to serve foreign dignitaries in the 2010 World Expo.

The new branch is located at Europlaza, opposite to the New International Convention Centre. Xiao Lin, who got a First Honour Degree in Interior Design at the Royal Melbourne University of Technology in 1996, is responsible for the design of this new restaurant.

Family Li’s Successor—Li Xiao Lin, IvanMr. Li Xiaolin, Manchurian, was born in Beijing. Li's father was a mathematics professor in the Capital University of Economics and Business; his mother was a pediatrician. Mr. Li is an interior designer who graduated from the Interior Design Department of Royal Melbourne Institute of Technology University in 1996. He was awarded a First Honor Degree. Born to family with a prestigious history, Li loves calligraphy and painting since he was a small child; and he has always possessed a strong passion in the culture of Chinese Imperial Cuisine.

As the youngest and only son in the family, Li Xiaolin helped to found the first Family Li Imperial Cuisine in Beijing in 1985. Attending university during the daytime, he worked as the chief chef in his spare time. In 1991, Mr. Li assisted to launch the second restaurant of the Family Li Imperial Cuisine in Melbourne, Australia. In 1999, Mr. Li returned to Beijing to participate in the operations of the Family Li Imperial Cuisine. In 2003, Mr. Li helped to found the third Family Li Cuisine in Roppongi, Tokyo, Japan. In the following four years, he spent three to four months per year in Tokyo to provide technical support and was the chief consultant for the Tokyo branch. In 2008, Family Li Imperial Cuisine, Tokyo was awarded two-stars by the famous Michelin Guide (Tokyo). From 2006, Mr. Li has served as Technical Consultant for the Family Li Imperial Cuisine, Shanghai and the Family Li Imperial Cuisine, Tianjin, which was established in 2008. The Shanghai branch is a member of the world famous gourmet guide Ralais & Chateaux. Chef Li was named one of the Grand Chefs in its 2011 guide book. A new restaurant of Family Li Imperial Cuisine is located in the Shunyi District of Beijing, fully owned and run by Mr Li Xiao Lin. It was opened in 2010. The restaurant is designed by the talented chef-designer who strives to further elevate the dining experience of his guests.

To Li Xiaolin, the culinary art and interior design are the two very essential areas in which he spent most of his time. He was twice invited by the Mandarin Oriental Hotel, Hong Kong as visiting chef in 1991 and 1996; and was invited by the Raffles Hotel, Singapore in 1993 to do a food promotion. Chef Li was also invited by the world famous Japanese chef, Mr. Nobu for a cooking performance together in Tokyo to celebrate the anniversary of Nobu’s restaurant in 2003. Chef Li was invited by the Ritz Carlton Hong Kong Hotel as guest chef to do a food promotion for 10 days at its Chinese restaurant Tin Lung Heen in July 2012. In June 2013, he was invited by the same hotel to participate in their Second Asia Pacific Food and Wine Festival and was very well-received. Last but not least, Chef Li is named 2014 Diner’s Club Lifetime achievement award winner. His latest developments are the establishment of the Family Li Imperial Cuisine, Taipei, which was opened in July 2014 and is located at the Bellavita, a prime location in Taipei. In Dec in the same year, the first Family Li Imperial Cuisine in Europe opened its door to gourmets in Paris, located in the bustling district at 75008. During the summer of 2015, Chef Li was invited to do promotions at the Jockey Club in Hong Kong, the Jade Dragon restaurant in Macau and the J.W. Marriot Hotel in Seoul and was very well received.

The Family Li Imperial Cuisine is open daily for lunch and for dinner. Family Li Imperial Cuisine branches in China: